Main Menu

Vegan Pumpkin Muffins With Cinnamon Butter

Ahhh fall….I love it! I love the colors, the scents, the feelings, and the flavors….especially the flavors. Yesterday I made some homemade pumpkin puree, and this morning I used some of it to make these delicious pumpkin muffins! I got the recipe HERE, but tweaked it just a little bit. I also made my own cinnamon butter (or really Earth Balance!) to go along with it. YUM.

1 “flax egg” (whisk together: 1/4 cup water + 1 tsp flax seeds, let sit for 2 minutes before adding to the wet mixture) (This is different than my flax egg, but I didn’t want to mess with it too much, so I used what she suggested, and they came out great!)

3 tablespoon virgin coconut oil, melted (optional, *I didn’t use it, as my pumpkin puree was on the wet side, but if you use canned, I’d add this!*)

Add your dry ingredients in one bowl, and the wet in a smaller one, and combine the two. Scoop out the batter into a lined cupcake pan (almost filling to the top), sprinkle each one with some more sugar, and bake at 350F for 20-23 minutes or until a toothpick comes out dry.

Check out this gorgeous muffin!!!

Cinnamon “Butter”:

Earth Balance (or real butter) softened at room temperature

Cinnamon (the amount of cinnamon you want to put in the butter is entirely up to you, but remember, the muffins contain cinnamon as well, so I wouldn’t over do it!)

Whip in the cinnamon, and chill until a bit thicker.

A perfect pair

Perfectly moist and fluffy!

**Have a project you made using one of my tutorials? Show it off! I, along with all my followers, would love to see it! 🙂 I’ve started a new page on my blog called “Your Pictures!”, located right next to the “About This Blog!” link at the top of my blog. Check it out for more information, and to see other fan pics!**

when i make banana muffins they tend to “disappear” in minutes so yesterday i had to be quick to freeze them. I reckon the no-bake chocolate peanut butter oatmeal balls in the fridge helped me stay off the muffins haha